Matcha Swiss Roll
Jumat, 13 April 2007
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Baking matcha canvass cake is unlike from vanilla as well as chocolate canvass cake.
When I bake matcha canvass cake, I block the oven's bottom oestrus but about two-thirds of the way.
Why?
To travel along the within of the cake moist whilst allowing the crust to dry out out sufficiently. Without blocking the bottom heat, the crust would hold upward glutinous when the within is but right. And if the bottom oestrus is blocked also early, the bottom of the cake would stick to the parchment paper.
What makes the crust dry out out slowly?
Matcha. Some of the fine pulverisation rises to the overstep of the cake when heated. Do moisture leaves dry out good inwards the oven? No, non every bit good every bit flour which has starch to assist it set. That's why the crust needs the tray's help.
My matcha canvass cake doesn't convey much sugar, hence it's barely sweet. It reminds me of matcha tea which is commonly drunkard without sugar. It doesn't convey much crude either because matcha doesn't absorb much. My vanilla canvass cake, inwards comparison, has twice every bit much oil.
Green tea pulverisation helps "lighten" the cake. You know how tea makes nutrient appear less rich? Matcha does that alongside cake.
If you lot don't know much almost matcha, delight read my post service on matcha layer cake. You'll discovery information on what type of matcha to purchase as well as how to shop it.
I similar to fill upward my matcha curlicue alongside matcha whipped cream as well as cerise beans. You can, of course, build sweetened cerise beans from scratch. But chances are your homemade version won't hold upward every bit fragrant every bit Japanese canned cerise beans unless your beans are from Hokkaido. Chinese cerise beans are far inferior.
I've tried 2 brands of cerise beans: Hashimoto as well as Imuraya. Both are fragrant but I prefer Hashimoto. It has to a greater extent than seize alongside teeth as well as is less sweet.
Imuraya beans are mushy as well as the syrup, because it's thickened alongside cornstarch, is real gloopy. The gloop clings to the beans, adding to the sweetness as well as mushiness. Unlike Imuraya, Hashimoto is thickened alongside sorbitol. The syrup isn't every bit thick at room temperature, hence I tin drain it.
One modest tin of Hashimoto, 190 g, yields 130 g afterward it's drained. Leftovers may hold upward refrigerated for a few weeks or frozen for a few months.
I similar my matcha curlicue "naked", i.e. it's rolled within out as well as there's no icing. I intend the green, spongy expect is quite pretty. Is rolling the cake difficult? Not at all. The cake handles good (provided it's made right). If you lot don't know much almost rolling Swiss rolls, delight read my post service on vanilla Swiss roll.
After you lot build the Swiss roll, convey a modest slice to run across what it's like. Take banker's complaint of the gustatory modality as well as yell back it. Keep the balance of the curlicue inwards the fridge, covered, for 2 days.
Your saintly patience volition hold upward rewarded alongside a matcha as well as cerise edible bean flavor that's to a greater extent than intense as well as well-rounded than 2 days prior. After taking a bite, you'll never in i lawsuit again consume matcha Swiss curlicue that's freshly made . . . or store-bought.
How to build matcha Swiss roll
Step-by-step guide
This is a dedicated matcha Swiss curlicue recipe. Matcha inwards cakes requires especial handling because it absorbs liquid as well as slows downwardly browning. A vanilla recipe alongside some matcha chucked inwards would non build a adept Swiss roll.
INGREDIENTS
(For i 10" roll)
Cake
INSTRUCTIONS
INGREDIENTS
(For i 10" roll)
Cake
- 10 g real hot water
- 1/2 tbsp dark-green tea powder
- 30 g egg yolks
- 10 g castor sugar
- 15 g corn oil
- 15 g cake flour
- 70 g egg whites
- 1/16 tsp cream of tartar
- 20 g castor sugar
- soft butter for greasing pan
- 75 g fresh dairy cream, ≈35% fat
- 1/2 tsp dark-green tea powder
- 40 g drained cerise beans, Hashimoto build – beans withdraw at to the lowest degree thirty min to drain well
INSTRUCTIONS
- To build cake, preheat oven to 200°C. Grease 10" x 7" cake pan alongside butter. Line alongside 14" x 7" parchment paper, making certain newspaper has no air pockets or creases. (Use 13" x 10" pan if recipe is doubled.)
- Measure as well as prep ingredients every bit detailed above.
- Add H2O to dark-green tea powder. Stir till smooth. Cover. Set aside.
- Whisk egg yolks alongside 10 g castor saccharide till thick as well as pale. Add corn oil. Whisk till thick. Add dark-green tea paste. Mix till even. Sift cake flour into mixture inwards 2 batches. Mix till but fifty-fifty afterward each batch.
- Whisk egg whites on medium-low speed till real frothy. Add cream of tartar. Whisk till thick foam forms. Gradually add together xx g castor saccharide whilst continuing to whisk. Reduce speed to low. Keep whisking till firm, hooked peak stage.
- Loosen egg yolk mixture from bottom of bowl. Add egg whites inwards 2 batches. Mix alongside whisk till almost fifty-fifty afterward each batch. Scrape downwardly as well as flexure alongside spatula till but evenly mixed, banging bowl against worktop 2-3 times.
- Scrape batter into cake pan, tardily as well as from 1' high. Spread every bit evenly every bit possible. Jiggle vigorously till batter is level, banging cake pan against worktop 2-3 times.
- Bake cake on midpoint shelf of oven till risen, almost nine minutes (10 minutes if recipe is doubled). Place baking tray inwards bottom of oven. Continue baking till crust is lightly chocolate-brown as well as midpoint of cake doesn't build squishing audio when pressed, 4-5 minutes (5-6 minutes if recipe is doubled), checking in i lawsuit every 30-45 seconds towards the end.
- Remove pan from oven. Drop from 1' high 2-3 times. Loosen cake alongside knife. Drag onto wire rack. Leave till cold. Remove from wire rack. Place novel parchment newspaper on cake. Flip cake upside down. Peel one-time parchment newspaper from cake, slowly. Flip again.
- To build filling, whip cream till thick plenty to concur its shape. Add dark-green tea powder. Whisk till thick plenty to stick to whisk.
- To gather Swiss roll, spread cake alongside whipped cream, as well as hence cerise beans. Roll. Refrigerate for 2 days, covered. Remove from fridge. Cut alongside serrated knife, wiping knife build clean afterward each cut. Tuck inwards when cake is soft but filling is withal firm.
